ItalianNeapolitan
Alici in Tortiera (Neapolitan Baked Anchovies)
by Manu Food · 60K subscribers on YouTube
A traditional Neapolitan recipe for baked anchovies with cherry tomatoes, garlic, oregano, and breadcrumbs. Simple yet incredibly flavorful.
- Cook
- 10 min
- Difficulty
- easy
Ingredients
10 items- Alici (acciughe) grandiLarge anchovies recommended
- Cherry TomatoesCherry tomatoes
- SaltTo taste
- Olive OilExtra virgin olive oil, as needed
- ParsleyFresh, chopped
- Dried Chili PepperDried chili, crushed or whole
- White VinegarWhite vinegar
- Garlic1 clove, minced
- OreganoDried oregano
- BreadcrumbsBreadcrumbs, as needed
Method
- Clean the anchovies: remove the head, open them along the fillets, and carefully remove the backbone. Rinse well.
- Cut the cherry tomatoes into quarters.
- Place the cleaned anchovies in a bowl. Season with salt, a drizzle of oil, parsley, dried chili, and white vinegar. Mix gently to flavor.
- Season the cherry tomatoes with salt, oil, minced garlic, and oregano.
- Combine the seasoned anchovies and tomatoes together, mixing gently.
- Drizzle oil into a baking dish and spread breadcrumbs evenly over the bottom to coat.
- Arrange the anchovy-tomato mixture in the dish side by side. Place any remaining mixture on top.
- Sprinkle another layer of breadcrumbs over the top, then drizzle with oil.
- Bake at 170°C (340°F) for about 10 minutes, until cooked through but still fresh.
